Memorial Day: Strawberries and rhubarb

Strawberries and rhubarb are in abundance right now. In fact, I can walk out my back door and pick rhubarb in abundance thanks to my gardening neighbor who provided and planted my rhubarb.

Here is a very good recipe that utilizes this seasonal bounty. I made it yesterday for our guests. I've made it before and it always gets compliments. So if you have strawberries and rhubarb in abundance maybe you will want to try it. It's very good served with vanilla ice cream.

Strawberry Rhubarb Cobbler

Fruit filling:

3 pints strawberries, quartered
2 1/4 pounds rhubarb, cut into 1/2" pieces
3/4 to 1 cup sugar, depending on sweetness of the fruit
3 tablespoons corn starch
1/2 teaspoon cinnamon
1 big pinch nutmeg



1 1/2 cup flour
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoon cold unsalted butter, cut into pieces
3/4 cup heavy cream


Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9x13 pan. Bake at 400° for 50-60 minutes, until fruit is bubbly around the edges and juices are thickened and clear.

For the toppings, combine dry ingredients. Add butter and cut in until the mixture has the consistency of coarse sand. Gradually add cream until dough pulls together. Break off pieces and spread evenly over fruit. Return to oven and bake for 25 to 30 minutes until golden brown.

Can be made in advance and frozen.

The recipe is from a restaurant in Minneapolis but I've forgotten which one. I apologize to the restaurant that I can't attribute it to you.